Abstract/Description

The Composition of Foods Commonly Eaten in East Africa,
ISBN 90-72407-105
Copies and further information available from:
Dr E.C. West
Department of Human Nutrition
Wageningen Agricultural University
De Dreijen 12
6307 BC Wageningen
THE NE

Notes

WHAT PEOPLE EAT REVEALS MORE THAN JUST THEIR DIET AND ITS LIKELY EFFECT ON HEALTH: IT ALSO TELLS THE STORY OF THEIR PATTERNS OF AGRICULTURE AND HORTICULTURE, AND SOMETIMES OF THEIR CULTURE AS WELL
While vitamin A deficiency in Tanzania was being investigated by the Department of Human Nutrition at Wageningen Agricultural University, in conjunction with the Tanzanian Food and Nutrition Centre, the necessity of a project which would collect data on food composition became clear.
The result was The Composition of Foods commonly eaten in East Africa, published jointly by CTA and ESCA (a programme of cooperation between countries of East, Central, and Southern Africa in which issues related to food and nutrition are discussed, planned and implemented).
The book gives information in tabular form on the composition of the most common foods consumed in the region, including the amino acid content, macronutrients, minerals and vitamins. There is an index of foods with English, Kiswahili and scientific names.
This book will be useful in nutrition research and applied nutrition projects. Since the analysis of the composition of dietary intake is made much easier by the use of computers, a chapter is devoted to the MicroNap database access software developed by the University of Manitoba for the analysis of food consumption for community nutrition surveys and clinical research studies.
The Composition of Foods Commonly Eaten in East Africa,
ISBN 90-72407-105
Copies and further information available from:
Dr E.C. West
Department of Human Nutrition
Wageningen Agricultural University
De Dreijen 12
6307 BC Wageningen
THE NETHERLANDS
or
Dr T.N Maletulema
ECSA Provisional Nutrition Coordinator
Tanzanian Food and Nutrition Centre
PO Box 977
Dar es Salaam
TANZANIA